Cereal Clusters

This recipe is actually called "Sweet Cereal Puffs" but I modified it a bit, and call it "Cereal Clusters." The base recipe is from my 4 Ingredients or Less cookbook. Since I modified it, it has one more ingredient, so there are five ingredients.

Cereal Clusters

3 egg whites
2/3 cups sugar
4 cups cereal (corn flakes, cheerios, honey nut cheerios, etc.)
1/4 teaspoon vanilla (0ptional)
3/4 cup peanut butter

Beat egg whites to a foam. Add sugar gradually, beating until stiff. Add vanilla if desired and peanut butter. Fold in cereal. Drop 2-inches apart on greased cookie sheet. Bake 14 minutes or until brown at 325 degrees. Cool. Shortly after baking, you might want to shape them into balls. Otherwise, if you use cheerios, they will be flat and fall apart.

Hot Milk Sponge Cake

This cake is really good. You can frost it if you want, or it's even good without frosting or glaze or any other topping. The choice is up to you. Here is the recipe. It's from my Better Homes and Gardens 75th Anniversary Edition cookbook.
Hot Milk Sponge Cake

2 eggs
1 cup flour
1 teaspoon baking powder
1 cup sugar
1/2 cup milk
2 tablespoons butter

-Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x9x2-inch square baking pan; set pan aside. Stir together flour and baking powder; set aside.
-In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4-5 minutes or until light and fluffy. Add the flour mixture; beat on low to medium speed just until combined.
-In a small saucepan heat and stir milk and butter melts; add to batter, beating until combined. Pour batter into the prepared pan.
-Bake in a 350 degree oven for 20-25 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack.

Snickerdoodles

Snickerdoodles aren't just fun to say. They're fun to eat, too! They are my all time favorite cookie. So, here is the recipe I use for making them. It's from my Pillsbury cookbook.

Snickerdoodles

1 1/2 cups sugar
1/2 cup margarine or butter, softened
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
1 teaspoon cream of tartar
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon

-Heat oven to 400 degrees F. In large bowl, combine 1 1/2 cups sugar and margarine; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour, cream of tartar, baking soda and salt; mix well.
-In small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.
-Bake at 400 degrees F for 8-10 minutes or until set. Immediately remove from cookie sheets.

Happy Baking!!!